Margaret's Asparagus Casserole

4 cans of asparagus

2 cans of cream of mushroom

1 8oz package extra sharp, yellow cracker barrel cheese (cannot be 2%), grated

7 TBS of butter

2 TBS flour

1 1/2 cup milk

1 teaspoon garlic powder

1 small pinch cayenne pepper

Celtic sea salt to taste

1 extra long Pyrex dish

Non-stick cooking spray

1. Preheat oven to 350.

   
   

2. Put 7 TBS of butter, in a saucepan on medium heat until melted. Add in 2 TBS flour, sturring quickly until flower is cooked through (roughly 3 minutes). Turn heat to low. Add in 1/12 cup milk to saucepan. Stir, while adding in handfulls of grated cheese and mixing in between until all cheese has been added. We're making a cheese sauce first. Add in garlic powder and both cans of cream of mushroom soup. Sauce should become barely thinner than the cream of mushroom soup.

   
   

3. Open, drain, and rinse cans of asparagus. Thoroughly drain each can so no water ends up in Pyrex dish. Spray Pyrex dish with non-stick cooking spray. Dump drained cans into Pyrex. Pour sauce onto asparagus.

   
   

4. Bake at 350 for 25-30, until the casserole is bubbling.